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Salsa Fresca Mexican Tart




Source of Recipe


Internet


List of Ingredients




1 unbaked 9-inch pastry shell or l large tortilla (12inches)
1 large egg white, lightly beaten, or 1 tablespoon vegetable oil
1 ½ teaspoons paprika
¼ teaspoon chili powder
2 tablespoons vegetable oil
1 boneless chuck roast (1 pound)
1 large onion, chopped
1 large clove garlic, minced
8 ounces Monterey Jack cheese, shredded (2 cups)
1 cup sour cream
¾ cup chopped green onions
1 can (4 ounces) whole green chilies, drained and coarsely chopped or roasted New Mexican green chilies
3 large eggs, beaten
1 teaspoon salt
¼ teaspoon freshly ground pepper

sour cream
avocado, pitted, peeled, and sliced
Salsa Fresca



Recipe



Preheat oven to 400 degrees. If using pastry, fit into 9-inch tart or pie pan. Brush with egg white and bake 5 minutes. Let cool. If using tortilla, grease 9-inch pie pan, add tortilla, and brush lightly with oil. Bake until top is very lightly browned, about 5 minutes.

Combine paprika and chili powder. Sprinkle on meat. Heat oil in large skillet over medium-high heat. Add meat, onion, and garlic, and brown well. Reduce heat, cover partially, and cook (do not add liquid) until tender, about 1 to ½ hours. If meat begins to stick, cover pan completely. If liquid has accumulated when meat is tender, remove lid and cook until moisture is evaporated. Remove from heat. Let meat cool, then coarsely shred, using fingers or fork. Reserve onion and garlic.

Preheat oven to 325 degrees. Combine meat, onion, garlic, cheese, sour cream, green onion, chilies, eggs, salt, and pepper in large bowl. Mix well. Spoon mixture into prepared pastry, spreading evenly. Bake 55 to 60 minutes, or until filling is set and crust is nicely browned. Cool slightly. Garnish with sour cream and avocado slices. Serve with salsa Fresca. Costco has a variety of fresh chilies right now.

Salsa Fresca

3 medium tomatoes, peeled, seeded, and diced
2 fresh jalapenos, seeded and diced
1 teaspoon minced garlic
½ cup minced onion
1 tablespoon chopped fresh cilantro
½ cup tomato juice
salt
juice from ½ fresh lime (optional)